Smoked paprika is produced in Spain. One of the species is Pimenton de la Vera. This smoked paprika is produced in the de la Vera valley in the Spanish region of Esteremadura. Smoked paprika is prepared from ripe red peppers and is done by a special technology, which gives them that smoked aroma and taste.
After picking the peppers, they are placed in special dryers on 2 floors. On the first floor there is a slow fire of damp oak trees. They are the ones who give the peppers a smoky aroma. The peppers themselves are located on the second floor. They are turned by hand every day and this is done for 10-15 days. Once they're dried, the peppers are cleaned from their seeds. They are ground with millstones.
This process is slow, but it preserves the color and taste of the peppers. This is a traditional method of making smoked paprika and was created centuries ago, but is used to the present day.
Today, this method is combined with new and modern technology that ensures high product quality.
When cooking with smoked paprika, it should always be added in correct doses without overdoing it. It is added during cooking in liquid or fat. Be careful not to burn it on high heat because it will taste bitter. Its color is red as the peppers from which it is made.
Besides sweet, there is also hot smoked paprika. It is used when we want the dish to have a spicy taste. It is stored in a box with a lid - this is the only way to preserve its aroma.
This spice does not contain gluten. It's used as a seasoning for meat, soups, bean dishes, lentils and other dishes.
